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Preparation

1. In large saucepan of boiling water, cook peas until tender - 3-4 min. Drain. In same pan melt 1 tbs butter into cream. Add peas and mash w/potato masher until chunky. Season and keep warm.
2. In small saucepan, simmer wine w/lemon juice over mod. heat until reduced to 1 tbs, 8-10 min. Reduce to low and whisk in remaining 6 tbs butter, one cube at a time until sauce is thickened. Whisk in tarragon and keep warm.
3. Heat grill pan and rub salmon w/olive oil and season. Grill skin side down over mod. heat until done, turning once. Spoon peas onto plates and top w/salmon and spoon tarragon sauce over top.